Tender baby carrots glazed with honey-balsamic, finished with thyme and parsley for an elegant, modern side dish.
# Components:
→ For the Carrots
01 - 2 pounds baby carrots or regular carrots, peeled and cut into 2-inch pieces
02 - 2 tablespoons olive oil
03 - Kosher salt, to taste
04 - Freshly ground black pepper, to taste
→ For the Honey Balsamic Glaze
05 - 3 tablespoons honey
06 - 2 tablespoons balsamic vinegar
07 - 2 tablespoons unsalted butter
08 - 2 cloves garlic, minced
09 - 0.5 teaspoon fresh thyme leaves
10 - 0.25 teaspoon red pepper flakes (optional)
→ For Garnish
11 - 2 tablespoons fresh parsley, chopped
12 - 1 tablespoon fresh thyme leaves
13 - Flaky sea salt, for finishing
# Directions:
01 - Peel and cut regular carrots into 2-inch diagonal pieces if not using baby carrots. Pat baby carrots dry with paper towels.
02 - Heat olive oil in a large skillet over medium-high heat. Add carrots, season with salt and black pepper, and cook for 8 to 10 minutes, stirring occasionally, until carrots are just tender and slightly golden.
03 - Push carrots to one side of the skillet. Add minced garlic to the empty side and sauté for 30 seconds until aromatic. Stir in honey, balsamic vinegar, unsalted butter, fresh thyme leaves, and red pepper flakes.
04 - Toss carrots with the honey balsamic mixture until evenly coated. Continue cooking for 2 to 3 minutes, allowing the glaze to reduce and create a glossy finish on the carrots.
05 - Transfer glazed carrots to a serving platter. Sprinkle with chopped parsley, additional fresh thyme leaves, and flaky sea salt before serving.
